Grilled Filet Mignon with a Wild Mushroom and White Bean Ribollita (Serves 4)

4 10-oz. filet mignons, trimmed of fat and wrapped with prosciutto ham 8 thick slices, hearth-baked sourdough bread, grilled.
For the ribollita:

• 2 tablespoons extra virgin olive oil
• 2 carrots, small dice
• 3 stalks celery, small dice
• 1 Spanish onion, minced
• 1 tablespoon garlic, minced
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cups chestnut mushrooms, cleaned and rough chopped
• 2 cups king oyster mushrooms, cleaned and rough chopped
• 1 cup shallots, sliced julienne
• 12 cups chicken broth
• 5 cans great northern beans
• salt and pepper to taste

1. Sweat together carrot, celery, onion, herbs and garlic in olive oil until carrots are tender.

2. Add mushrooms and shallots and sauté until tender.

3. Separately simmer chicken broth with 1/3 of the beans for five minutes.

4. Purée broth and beans until smooth.

5. Combine puréed beans, remaining 2/3 whole beans, vegetables and season to taste.

Grill filets for four minutes on each side or until desired degree of doneness.

To serve:

Place bread in center of large pasta bowl. Divide ribollita evenly into bowls. Top with cooked filets and garnish with fresh herb sprigs.

Don't forget to serve a great red wine!